Fresh Herb Salad with Pomegranate
20 min
total
4
people
166
calories per serving
Ingredients
4 people
- 100 gFlat-leaf parsley (leaves picked)
- 50 gMint fresh (leaves picked)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 0.5 pcPomegranate (seeds removed)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
A vibrant bouquet of greenery where parsley and mint stay firm to the bite. Lemon acidity and crunchy pomegranate seeds instantly wake up the palate.
- 1
Wash the flat-leaf parsley and mint in clear water. Dry them perfectly in a dry cloth; wet herbs oxidize and turn black when they come into contact with a knife.
- 2
Finely chop the parsley, mint, and spring onions. Use a sharp blade to slice cleanly without crushing the fibers, which preserves all the essential oil.
- 3
Mix the herbs with the pomegranate seeds. Sprinkle the sumac, squeeze the lemon, and drizzle the olive oil. The dressing should just glisten on the leaves without drowning them at the bottom of the bowl.
Frequently asked questions
How do you get this dish right?
- Never chop herbs in a blender; it turns them into a bitter mush.
- Season at the very last second; salt and lemon cook the leaves very quickly.
How long does this dish keep?
Consume immediately. Sliced herbs lose their crunch after 30 minutes.
4.0
27 reviews
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